Tuscan White Bean Soup
A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner. Source: Diabetic Living Magazine, Winter 2019
Ingredients
Directions
Tips
Tips: Adding a Parmesan rind to a pot of soup adds a subtle savory flavor. You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months.
To quick-soak beans: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
270 calories; 3.1 g total fat; 0.4 g saturated fat; 377 mg sodium. 1024 mg potassium; 44 g carbohydrates; 21.4 g fiber; 7 g sugar; 14.7 g protein; 4155 IU vitamin a iu; 22 mg vitamin c; 30 mcg folate; 107 mg calcium; 5 mg iron; 98 mg magnesium;
